When you’re a bitter sweet fan, then you recognize and love rhubarb. Seize the brightest ruby crimson stalks you will discover, and make this Rhubarb Crisp with rose water, orange zest and a crispy out topping.
A little bit of a distinct segment recipe, since you both have a backyard overflowing with rhubarb otherwise you don’t. Or, you handed by the farmer’s market stall that had an enormous stack of ruby crimson stalks and also you couldn’t resist.
Both manner, you’re keen on the candy and bitter style of rhubarb, and I don’t blame you one bit. I do, too!
Whereas most rhubarb desserts comprise strawberries for sweetness, I left them out right now and let the stalks shine. I add a bit extra sugar to my rhubarb crisp recipe, plus orange zest which rounds out the sweetness. The rose water is my secret nod to strawberries, as a result of you recognize I really like rose water in my strawberry desserts. Have you ever made my mini strawberry tart for 2? It has a tough puff pastry crust and is stuffed with strawberries and rose water!
Elements
- Rhubarb. You want 6 cups of sliced rhubarb or roughly 2 kilos of rhubarb for this recipe in an 8-inch casserole dish. That is about 8 medium or 4 giant stalks of rhubarb, sliced into 1/2-inch items. You should utilize frozen sliced rhubarb for this (use the identical quantity), and don’t thaw earlier than baking.
- Flour. We want 1/4 cup flour for the rhubarb crisp filling and one other 1/2 cup for the oat topping.
- Sugar. One-half cup of granulated sugar.
- Rose Water. It’s completely non-compulsory to make use of 2 tablespoons of rose water, but it surely actually brings a giant taste punch to this recipe. I purchase my rose water on the native Center Japanese market, however I’ll hyperlink you to my favourite rose water simply in case. Belief me, you’ll love including it to different berry desserts and even your iced tea! When you don’t wish to use rose water, use 1/2 teaspoon of vanilla extract as a substitute.
- Allspice. Whereas most rhubarb crisp recipes name for boring cinnamon, I’m asking for floor allspice. You most likely have some leftover from making my applesauce cake! We’ll simply 3/4 teaspoon within the filling and one other 3/4 teaspoon within the oat topping.
- Orange Zest. One heaping tablespoon of orange zest, which is concerning the quantity you possibly can grate from one giant orange.
- Brown Sugar. One-quarter cup of brown sugar for the oat combination that goes on prime.
- Oats. You want common old style oats, 1 cup of them. Don’t use fast oats or 1-minute oats.
- Butter. Six tablespoons of butter for making the topping clump collectively.
- Salt. One-half teaspoon of salt to steadiness the entire flavors right here!
The best way to Make Rhubarb Crisp
- Preheat the oven to 400, and flippantly spray a 8-inch sq. pan.
2. In a big bowl, mix the sliced rhubarb, flour, sugar, rose water, allspice, and orange zest. Stir properly to coat evenly.
3. Pour this combination into the ready pan, and put aside.
4. In the identical bowl that’s now empty, make the topping: add the flour, brown sugar, oats, allspice, and salt. Stir collectively properly. Pour the melted butter on prime, and stir to make a crumble topping.
5. Scatter the topping evenly over the rhubarb, and slide it within the oven for 20-25 minutes, till golden brown and effervescent across the edges.
Storage/ Leftovers:
Fruit crisps are supposed to be loved the day they’re made. If they’re re-heated within the microwave, the topping will lose its crispness. You’ll be able to reheat leftovers within the oven to approximate the crispness once more, but it surely’s actually the very best on the day its made.
Rhubarb Crisp
Candy and tart rhubarb crisp with an oat topping.
Servings 6
Energy 335kcal
For the rhubarb crisp filling:
- 6 cups (2 kilos) diced rhubarb (from 8 medium or 4 giant stalks), sliced into 1/2-inch slices
- 1/4 cup flour
- 1/2 cup sugar
- 2 tablespoons rose water
- 3/4 teaspoons floor allspice
- 1 tablespoon orange zest
For the oat topping:
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 cup oats
- 3/4 teaspoon floor allspice
- 1/2 teaspoon salt
- 6 tablespoons butter melted
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Preheat the oven to 400, and flippantly spray a 8-inch sq. pan.
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In a big bowl, mix the sliced rhubarb, flour, sugar, rose water, allspice, and orange zest. Stir this combination collectively very properly.
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Pour this combination into the ready baking dish, and put aside.
-
In the identical bowl that’s now empty, make the topping: add the flour, brown sugar, oats, allspice, and salt. Stir very properly.
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Pour the melted butter on prime, and stir to make a crumble topping. You might need to clump it collectively together with your arms a bit.
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Scatter the topping evenly over the rhubarb, and slide it within the oven for 20-25 minutes, till golden brown and effervescent across the edges.
You should utilize frozen sliced rhubarb for this (use the identical quantity), and don’t thaw earlier than baking.
Finest benefit from the same-day it’s baked, because it loses its crispness. Reheat within the oven, if crucial. Don’t microwave.
Energy: 335kcal | Carbohydrates: 52g | Protein: 5g | Fats: 13g | Saturated Fats: 8g | Monounsaturated Fats: 4g | Ldl cholesterol: 31mg | Sodium: 278mg | Fiber: 4g | Sugar: 26g
